Authentic Bavarian Semmel Knoedel (Bread Dumplings)

• 2 -3 hard French rolls (day old)
• 1 tablespoon coarsely chopped fresh parsley
• 1/2 cup warm milk
• 1 large egg
• salt
• pepper
• freshly grated nutmeg

1. Slice the rolls into 1/4-inch thickness.
2. Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
3. In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
4. Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
5. Bring a pot of salted water to a boil.
6. Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
7. Remove dumplings with a slotted spoon into a colander to drain.
8. Serve with stew or goulash or gravy.
9. Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.

rolls, parsley, warm milk, egg, salt, pepper, nutmeg

Taken from www.food.com/recipe/authentic-bavarian-semmel-knoedel-bread-dumplings-471840 (may not work)